Description
A comforting meal featuring crispy chicken, crunchy vegetables, and a spicy mayo sauce served over jasmine rice.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika.
- Toss the chicken pieces in the mixture until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the coated chicken pieces in a single layer and cook for about 5 to 7 minutes, turning occasionally, until golden brown and cooked through.
- Remove from heat and let the chicken rest for a minute.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth.
- Assemble the bowls by starting with jasmine rice and topping it with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.
Notes
Encourage everyone to build their own bowl. For extra crispy chicken, finish in a 425 F oven for 5 minutes after pan-frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg